Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 3 medium chicken breasts (or chicken thighs)
  • 2 tablespoons butter (unsalted)
  • 1 small yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper flakes
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 cup frozen sweet peas
  • 32 oz chicken broth low sodium
  • 1 cup heavy cream (or light cream)
  • 1/2 cup sour cream
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter (melted)
  • 1/2 cup buttermilk
  • 1/4 cup cornstarch
  • 1/4 cup water

Instruction

  • Using a 6qt or larger Instant Pot, select Saute mode and High.
  • Once it reads HOT, add the oil, add the chicken in one layer and cook on each side until browned, about 3-5 minutes per side. Transfer to a plate, cover with foil, and set aside.
  • Add butter, melt it and scrape well the bottom of the IP to remove any bits that are stuck.
  • Add diced onion and cook stirring for 1 minute, add minced garlic and cook stirring for another minute.
  • Add the carrots, celery, dried parsley, basil, pepper flakes, salt, and pepper. Stir and cook for 3-5 minutes.
  • Add the frozen peas and broth. Give it a good stir and add back in the chicken.
  • Cover and secure the lid, point the valve to seal. Cook on High Pressure for 7 minutes. When done pressure cooking, do a 10-minute Natural Pressure Release. Release manually the remaining pressure by doing a Quick Release.
  • Once cooked, take off the lid and select Saute on medium heat. Remove the chicken and add it to a plate. Use two forks to shred it.
  • Mix the Dumplings ingredients in a bowl until fully combined.
  • Add the cream and sour cream to the pot and stir to combine. Add back the chicken.
  • Using a small cookie scoop, spoon the dumpling batter into the hot broth. The IP is still on Saute mode.
  • Let the dumplings simmer unmoved for about 5 minutes, after which stir gently, and simmer for another 7-10 minutes, or until cooked.
  • Taste and adjust for salt and pepper.
  • If the soup is too thin, in a small bowl combine water and cornstarch until fully dissolved and add the mixture to the pot. Simmer for 3-4 minutes, until thickened. If needed, repeat.
  • Serve garnished with fresh parsley.